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Sharing my vegan twist on a classic Indian dish with this Indian Coconut Butter Cauliflower. I’ve swapped the chicken for nutrient packed cauliflower, and replaced the heavy cream and butter with rich and creamy coconut milk and coconut oil. This coconut butter cauliflower is the perfect healthy, but still delicious, alternative to the traditional heavier version. It has a quick 30 minute cooking time and uses pantry staple ingredients. Making this recipe perfect for any night of the week.
My favorite thing to do is to cook for others. Creating a recipe that I know someone is going to love is such a fulfilling thing for me. It’s one of the reasons I love cooking so much. When my family was in town over Christmas, I knew that I would have to make Indian Butter Chicken. Butter Chicken is one of my brother Creighton’s favorite dishes. The rest of the crew loves a good Indian dish too.
That being said, there are a few people in the family who prefer a vegan/vegetarian diet. Enter this coconut butter cauliflower. It has all the same flavors and creamy sauce as classic butter chicken. However, it omits the chicken and replaces it with cauliflower, and is made vegan by using of creamy coconut milk.
It also happens to be much easier to prepare with just a 30 minute cooking time. So basically, it’s the perfect recipe for January.
I wanted to keep the dish as authentic as possible. So I first “marinated” the cauliflower in a mix of coconut milk, garlic, and ginger. It’s just a quick marinade to help the cauliflower soak up the garlic and ginger flavors. Once the cauliflower has marinated for 10 minutes or so, it’s time to broil. I like to do this to give the cauliflower a head start on cooking. it also gives it a nice little char before being added to the coconut butter sauce.
While the cauliflower is “marinating”, I make the coconut butter sauce to keep the recipe moving right along. The key to any good Indian butter sauce is all in the spices. I used a mix of garlic, ginger, garam masala, yellow curry powder, turmeric, and cayenne pepper for a very well spiced sauce. It’s warming and spicy, but not in an overpowering way. If you’re sensitive to heat, just adjust the amount of cayenne pepper to your liking.
My real secret to a delicious Indian sauce, whether vegan or not, is coconut milk. I adore using coconut milk in place of cream in any Indian style sauce I make. I find it not only to be creamier and healthier, but also every bit as delicious (if not more so) than what you might get at Indian restaurant. The coconut pairs so well with the Indian sauce seasonings. It’s always my go-to when making Indian inspired food.
By the time you have the sauce together, the cauliflower should be ready to go. Just slide it right into the sauce to finish cooking.
As you can probably guess, my favorite way to serve this is over steamed rice with a side of my homemade naan (which I’ve been making almost every other day as of late). If you’d like something a little more nutrient dense than white rice, try using steamed brown rice or quinoa.
I ended up serving this with a little mango salsa on top (just a simple mix of diced mango, jalapeño, lime, and cilantro) and it was truly delicious. I would highly recommend if you love a fruity touch of sweetness, which you know I do.
So, what was the family’s verdict?
Let’s just put it this way, all of the coconut butter cauliflower was eaten before the chicken version was touched. Trust me, I’m shocked that everyone, even the meat eaters in the family, went for the vegan version. This dish is truly loved by all. In fact, some of my harshest critics said this was some of the best Indian food they’ve eaten. Even one family member who has been to India several times.
I think it’s safe to say the recipe is a true hit. I’m sure I’ll be making it over and over again, especially since it’s so easy.
If you make this Indian coconut butter cauliflower, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
30 Minute Indian Coconut Butter Cauliflower
Servings: 4 4-6
Calories Per Serving: 523 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 large head cauliflower, cut into florets
- 2 1/3 cups canned full fat coconut milk
- 4 cloves garlic, minced or grated
- 2 inches fresh ginger, grated
- kosher salt and black pepper
- 2 tablespoons extra virgin olive oil
- 1/2 yellow onion, chopped
- 1 tablespoon garam masala
- 2 teaspoons yellow curry powder
- 1/2 teaspoon turmeric
- 1 teaspoon cayenne pepper ,more or less to taste
- 1 can (6 ounce) tomato paste
- 2 tablespoons coconut oil
- 1/4 cup fresh cilantro, roughly chopped
- steamed rice and naan, for serving
Instructions
- 1. Preheat the broiler to high. Grease a baking sheet with olive oil. 2. In a large bowl, combine the cauliflower, 1/3 cup coconut milk, 2 cloves chopped garlic, 1 tablespoon grated ginger, and a pinch of salt. Let sit 10 minutes to "marinate". Spread the cauliflower in an even layer on the prepared baking sheet. Transfer to the oven and broil for 3-4 minutes, until the cauliflower is just beginning to char on the edges. 3. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and cook 5 minutes or until fragrant. Add the remaining garlic and ginger, cooking another 5 minutes. Stir in the garam masala, curry powder, turmeric, and cayenne, and cook until fragrant, about 1 minute.4. Add the tomato paste and remaining 2 cups coconut milk. Stir to combine, bring the sauce to a boil, cook 5 minutes or until the sauce thickens slightly. Stir in coconut oil. If the sauce seems thick, thin with 1/2 to 1/2 additional coconut milk or water. Add the cauliflower and any juices on the pan and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the cilantro. Season with salt and pepper.5. Serve the cauliflower and sauce over bowls of rice with fresh naan and mango chutney, if desired. Enjoy!
This post was originally published on January 3, 2019
Oh so good! And nice and spicy! (I used 1/2 t of cayenne)
Thank you Lynn! xTieghan
Thank you for sharing. This was AMAZING!!! My husband said he wants this recipe on our regular menu!
Wow! Such a win! I am so glad you both enjoyed this one, Danielle! xTieghan
Made this last week for my very picky gang of 8! Rave reviews. Am trying it now in the slow cooker….any tips or changes?
HI Sarah, I would cook on low for 4-6 hours. I have not tested this so I really can’t say how it will turn out, but this is what I would do. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
I was wondering how long it would take if I just chucked everything into an instant pot as I’m short on time?
Hi Ana! I would try cooking on high pressure for 6 minutes. I have not tested this, so I am not sure of the end result, but this is what I would try. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Girl, this is my favorite recipe of yours to date (Have been a follower for awhile).I just made this over the weekend because my husband has to go vegan for 21 days and omg I could eat this every night. I don’t miss the chicken one bit. Well done!
Yes! I am so glad you are loving this one Jessica! xTieghan
I usually don’t have much success with cooking with Indian flavors at home. Take out is usually so much better, but this recipe was spot on! Rivals take out. Perfect for a cold, winter day. Delish!
Thank you Valerie!! xTieghan
This looks delicious! Do you think it would work with light coconut milk or would it be too watery?
Hi Christine! I recommend full fat coconut milk for best result, but I imagine light coconut milk would work OK too. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hello. I just tried your recipe and I think broiling the cauliflower for 4 minutes is way too short to get it cooked. It came out really raw. I hardly ever broil anything but roasting cauliflower usually takes 40 minutes (240°C) in my oven. The sauce was really good though but I think there should be more of it, especially if you have it with naan. You want to « sauce » it as we say in French (that means dipping bread in sauce until you die). So I ended up adding 2 cups water to cook the cauliflower for 20 or so minutes more. Anyway I really like your website and recipes. I want to eat everything. Thanks for sharing.
Thank you Emilie! xTieghan
This was delicious! The only comment I have is that the cauliflower was not cooked all the way after following the recipe. I ended up simmering it in the sauce for about 30min until the cauliflower was cooked to my liking. Would definitely make it again! Thanks for sharing!
Thank you Lauren! I am so glad this turned out so well for you! xTieghan
I am so excited to try this recipe. Would it be okay if I subbed lite coconut milk? Trying to adapt this to a Weight Watchers friendly version. Thank you so much! Love this blog so much.
HI! I am sure lite coconut milk will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Made this last night and it was wonderful!
Thank you Anne! xTieghan
Having decided to eat more plant based in 2020 this is the first recipe I made and oh wow! Not one word was said to each other until it was all devoured. We also added some goats cheese on top, unreal. Thanks Tieghan and Happy New Year!
Thank you Natasha! I am so glad this turned out so well for you! xTieghan
Happy New Year Tieghan. I was gifted your lovely new cook book for Christmas. Making the walnut crusted chicken With honey and Brie for NY dinner tonight. Love all your posts. Excited for what’s to come. Thank you!!
Thank you so much Allison! I hope you love that recipe and all of the others you try! Happy New Year! xTieghan
This is SUCH a delicious recipe!!!!! I had a head of cauliflower needing to be used, I looked this up and WOW!!!!! I was not disappointed! I did add a few things, like every recipe that I use. I served it over basmati rice to my wife whose first word out of her mouth after tasting it was WOW!… Thankfully I made enough of the sauce/ gravy to put some tofu into for our next meal. I’ll be saving this recipe to use again in the future.
Thank you!! I am so glad this turned out so well for you Fletcher! xTieghan
So yummy! I added some frozen peas and carrots as well, for extra veggie power. I also used coconut cream instead of milk, since that’s what I had on hand. This sauce reminds me a lot of my favorite, vegetable korma, and I would definitely make it again for that, and add in the golden raisins and cashews that korma has. Thanks for sharing the recipe!!
I am so glad this turned out so well for you Laken! Thank you!! xTieghan